Easy Pan Fried Potatoes

The classic starch... the potato. Which offers a variety of vitamins and minerals, the two highest vitamins are C and vitamin B6. When we do Sunday Roast most often one of the sides are some form of potatoes. Everyone has their favourites and everyone raves about my oven roasted potatoes. This time, I decided to do pan fried potatoes instead. They are very similar to their oven roasted counterparts. I call these easy pan fried potatoes because they are just that... easy and utilizing the stove top range is a fast way to create a tasty dish. 

Easy Pan Fried Potatoes

------------------------------------------ 

1 x bag of mini potatoes

some oil, to spray the pan with

some herbs and seasonings

salt and pepper to taste

First, wash and cut the mini potatoes in half. Place the cut potatoes into a large pot and cover them with cool water. Place on a burner according to size of pot. Boil on high until the potatoes are semi soft. A fork should be able to pierce into the potato but not go all the way through. You still want a bit of firmness. 

Once they are done, drain and set aside. Take a large frying pan and spray the inside bottom of the pan with the oil. You can use whatever oil you like, I used an Extra Light Olive Oil, if you do not have a spray oil then pour some oil into the pan and spread with your fingers, wiping your hands clean afterwards. Place the fry pan on the according size burner and turn the heat to medium high. Add the potatoes to the frying pan and then add the herbs or seasonings and salt and pepper. Toss to coat; stirring occasionally to make sure the potatoes are not sticking. Fry for about 10 minutes or until the potatoes are slightly golden and the light side of the potato starts to crisp up.  

Friday is here... the weekend is hours away. Plenty of football and baking to keep me going. - JD